Description
These Huevos Ahogados Recipe are made with tomatoes, onion, serrano peppers, cilantro and are blended and then served with eggs to your liking.
Ingredients
Scale
- 2 tablespoons olive oil
- ½ cup diced red onion
- 2 tomatoes, diced
- 1 serrano pepper, deseeded and minced
- 3 garlic cloves, sliced
- 1 cup water
- 4-6 eggs
- 1/4 cup chopped cilantro
- Optional: 1 chicken bouillon
Garnish:
- Avocado slices
- Tortilla chips
- Refried beans
Instructions
- In a large deep skillet on medium heat, add oil and wait for it to shimmer. Stir in the onion, garlic, and serrano pepper and cook until the onion is soft, about 3-5 minutes. Add the tomatoes and cook altogether, for another 6 minutes, until the tomatoes begin to soften up. Add a cup of water and chicken bouillon and bring to a boil.
- Using a slotted spoon, take the ingredients out of the pan and place into a blender. Pour the remaining liquid into the blender. Blend until smooth.
- Separately, make the eggs to your liking. I prefer them over easy, but you can make them as you like.
- Pour the tomato liquid back into pan and add the chopped cilantro. Bring to a low simmer and add the eggs in.
- Serve with sliced avocado, tortilla chips and refried beans.
Notes
- Use fresh ingredients: Using fresh ingredients, especially the tomatoes and herbs, will give your dish the best flavor.
- Adjust the spice level: Adjust the spice level to your preference by adding more or less chili peppers or hot sauce.
- Use the right pan: Use a non-stick skillet or saucepan to prevent sticking and make it easier to clean up.
- Poach the eggs properly: Poaching eggs can be tricky, but with practice, you can achieve perfectly poached eggs. Make sure to add a little vinegar to the water to help the egg whites set and swirl the water before adding the eggs to create a vortex that will help the eggs hold their shape.
- Don't overcook the eggs: The eggs should be poached until the whites are set but the yolks are still runny. Overcooking the eggs will result in hard yolks.
- Add the eggs to the sauce just before serving: To keep the eggs from overcooking, add them to the sauce just before serving.
- Garnish with cilantro and avocado: Garnish the dish with fresh cilantro and sliced avocado to add freshness and flavor.
- Serve with tortilla chips and refried beans: Serve the dish with tortilla chips and refried beans on the side for a complete meal.
- Make ahead: You can prepare the tomato sauce ahead of time and store it in the refrigerator until ready to use. Poach the eggs just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 304.0
- Sugar: 1.2 g
- Sodium: 622.8 mg
- Fat: 18.1 g
- Saturated Fat: 4.7 g
- Carbohydrates: 23.1 g
- Fiber: 3.8 g
- Protein: 14.3 g
- Cholesterol: 191.7 mg
